Compassion begins on your plate!! 💚🌱✨ Did you know most phyllo dough is vegan? I created a spinach feta mixture with 365 organic chopped spinach, garlic, onion, and Violife Foods Feta cheese and wrapped it up into little crispy triangles. 🤤🍃🌍💚 (Before I found Violife, I also used chèvre from Heidi Ho for that tangy, cheesy flavor you’d expect from a feta.) I am such a sucker for anything spinach and feta that I just had to veganize spanakopita that I missed so much! Give it a try😋!
You will need: (makes 12)
1 – 5 oz bag fresh organic spinach, chopped
1/4 cup olive oil
2 – blocks of Violife Feta Cheese, crumbled
1- clove garlic, chopped
1/2 – white onion, chopped
6 – sheets of Fillo Dough (I prefer to buy the Fillo Factory Organic Dough 16 oz box)
1- Melted stick of vegan butter (I prefer Earth Balance)
(Pro tip: Dough must sit at room temp and thaw for two hours for easily malleable dough for folding.)
Preheat oven to 350 degrees.
Heat a tablespoon of oil in a skillet and add chopped garlic and onion. Sauté until onions slightly brown then add chopped spinach, stirring until wilts. Strain mixture, draining any extra liquid and let cool.
Crumble blocks of feta in separate bowl. Once the spinach mixture is cooled, mix with crumbled feta.
Warm stick of butter in pan.
Roll out phyllo dough sheet on cookie sheet or cutting board. Cut down the middle. Brush melted butter on top. Place heaping spoonful of spinach feta mixture at bottom of one side of the halved sheet. Fold over the phyllo dough, flag-style rotating each fold to become a triangle. Brush top of filled triangle with butter again.
Repeat until spinach feta mixture is empty.
Place triangles evenly on cookie sheets and bake for 25-30 minutes or until the dough is flaky, and browning at edges.
Let triangles cool for 5 minutes, and enjoy!!